Easy Pan-Fried Beef Slices

A Flavorful Surprise

My Favorite is  Pan-Fried Beef Slices and When I first tried making Pan-Fried Beef Slices, I was on a mission to create something special for a romantic dinner. The recipe, inspired by Korean cuisine, promised crispy beef with a tangy mustard sauce. The moment I marinated the tender beef in a soy-based sauce, I knew this would be different from my usual dishes. The aroma of sesame oil and garlic filled the kitchen, making my mouth water with anticipation.

Perfecting the Coating

I carefully dredged each beef slice in sweet rice flour, aiming for that perfect, crispy coating. Watching the flour cling to the beef and turn golden in the pan was satisfying. As the slices cooked, they sizzled and developed a beautiful crunch. I learned that the key to a crispy texture is ensuring each slice is well-coated and fried on medium-low heat. The patience paid off as the beef turned out just right—crispy on the outside and tender on the inside.

A Tangy Twist

While the beef was frying, I prepared the hot mustard dipping sauce. Mixing the hot mustard with soy sauce and vinegar created a tangy, spicy kick that complemented the beef slices perfectly. The sauce was simple but packed a punch. I was excited to see how it would pair with the crispy beef. The moment of truth came when I tasted it— the flavors balanced beautifully, with the mustard adding a delightful zing.

Serving with a Smile

As I plated the pan-fried beef slices and garnished them with scallions, I felt a sense of accomplishment. The golden slices looked inviting and the aroma was irresistible. I served them with steamed rice and a side of kimchi for a complete Korean experience. Watching my loved ones enjoy the meal and hearing their praise made the effort worth it. This dish had become one of our favorites, a go-to for special occasions and cozy dinners alike.

Chef’s Notes- Pan-Fried Beef Slices

• To make slicing easier and more uniform, partially freeze the beef for about an hour before cutting. This will help you achieve thin, even slices that cook evenly.
• Allow the beef to marinate for the full 20 minutes to ensure it absorbs all the flavors of the soy-based marinade. For an even deeper flavor, consider marinating the beef overnight in the refrigerator.
• Make sure each slice of beef is thoroughly coated with sweet rice flour. This coating is key to achieving a crispy texture. If the flour isn’t sticking well, try adding a little more flour or adjusting the marinade consistency.
• Use a non-stick skillet and cook the beef slices over medium-low heat. This helps prevent burning while allowing the slices to cook evenly. Avoid overcrowding the pan; cook in batches if necessary.
• Use just enough oil to prevent sticking, adding more as needed. Too much oil can make the beef greasy, while too little can cause sticking.
• Allow the hot mustard to sit with hot water for a few minutes to mellow out its flavor before mixing with the other sauce ingredients. This will enhance the overall taste of the dipping sauce.
• For an authentic Korean experience, serve the pan-fried beef slices with steamed rice, kimchi, and perhaps a side of sautéed vegetables. Adding a sprinkle of sesame seeds or sliced green onions can also elevate the dish.

Delicious Pan-Fried Beef Slices Recipe

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

350

kcal

Resting Time

20

minutes

Total time

50

minutes

Get ready to impress with these delectable Pan-Fried Beef Slices! This Korean-inspired dish is perfect for special occasions or a romantic dinner. The beef is marinated in a savory soy-based sauce and coated in sweet rice flour for a crispy finish. Serve it with a tangy hot mustard dipping sauce for an unforgettable meal. This recipe is simple yet packed with flavor, making it a must-try for any home cook.

Ingredients

• Beef and Marinade

• 1 pound thinly sliced tender beef (such as loin or ribeye)

• 1 tbsp soy sauce

• 1 tsp rice wine

• 2 tsp water

• 1 tsp sesame oil

• 1 tsp sugar

• A pinch black pepper

• 1/2 tsp minced garlic

• Coating and Frying

• 1/2 cup sweet rice flour (chapssal garu)

• Oil for pan-frying

• Garnish

• 2 scallions, thinly sliced

• Hot Mustard Sauce

• 1 tsp hot mustard (gyeoja)

• 1 tsp hot water

• 1 tsp soy sauce

• 1 tsp vinegar

• 1 tsp sugar

• A pinch salt

Directions

• Marinate the Beef: In a mixing bowl, combine soy sauce, rice wine, water, sesame oil, sugar, black pepper, and minced garlic. Lightly coat both sides of the beef slices with the marinade and let them stand for 20 minutes.
• Prepare the Mustard Sauce: Mix hot mustard with hot water and let it stand for a few minutes to develop flavor. Combine with soy sauce, vinegar, sugar, and salt.
• Pan-Fry the Beef: Heat a large non-stick skillet over medium-low heat and add a tablespoon of oil. Place the beef slices in the skillet and cook for 1 to 2 minutes on each side until lightly golden brown. Add more oil if needed.
• Serve: Arrange the pan-fried beef slices on a serving plate and garnish with thinly sliced scallions. Serve warm with the hot mustard dipping sauce.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 15g
• Protein: 25g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 500mg
• Potassium: 400mg
• Fiber: 1g
• Sugar: 5g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 2mg
• Iron: 15mg

FAQ- Pan-Fried Beef Slices

Can I use a different type of beef for this recipe?

Yes, you can use other tender cuts of beef like ribeye or sirloin. Chicken breast or pork loin can also be used as substitutes.

What if I can’t find sweet rice flour?

You can substitute sweet rice flour with all-purpose flour or cornstarch. Keep in mind that the texture may differ slightly, but it will still be delicious.

Can I make the hot mustard sauce ahead of time?

Yes, you can prepare the mustard sauce in advance. Store it in an airtight container in the refrigerator for up to a week. Stir well before serving.

How can I make this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce, and make sure the sweet rice flour is gluten-free. For the rice wine, dry sherry or white wine can be used as an alternative.

What can I do if my beef slices aren’t cooking evenly?

Ensure that your skillet is properly preheated and avoid overcrowding the pan. If necessary, cook the beef slices in batches to maintain an even cooking temperature.